Once you use the slow cooker to create this familiar classic - redolent of fresh herbs, red wine, onions, and garlic - you won't want to go back to the stirring and splatters of pot-cooked sauce.

Difficulty:
Moderate

Yield:
9 cups.

Ingredients

5 strip quality bacon

2 tbsp. fresh basil

1.5 tsp. fresh thyme

1.5 tsp. fresh rosemary

.75 c. onion

1.5 lb. ground chuck

1 c. dry red wine

1 can whole peeled tomatoes

2 tbsp. garlic

2 tbsp. sugar

1 bay leaf

1 tsp. salt

.5 tsp. ground pepper

Directions

Make the sauce: Cook the bacon and herbs in a large skillet over medium-high heat until the bacon is soft -- about 4 minutes. Add the onions and continue to cook until they are golden brown. Add the chuck and continue to cook, stirring occasionally, until it is browned. Add the wine, bring the sauce to a simmer, and cook for 2 to 3 more minutes. Transfer the mixture to a slow cooker and add the remaining ingredients. Set at high and allow to slow-cook for 5 to 6 hours. Serve hot over pasta. Store refrigerated in an airtight container for up to 3 days.